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Tuesday, March 31, 2009

Interesting how even past 30 years old I still want mommy when I spike a fever and walk around with a box of tissues. Wondering why I never catch a 24 hour bug or never lose my appetite when sick. Sad to see my parents leave after such good times. Amusing to see the dogs go back and forth between both bedrooms looking for them. Funny how little mishaps can turn into creamy deliciousness like these Mango And Vanilla Bean Buttermilk Panna Cottas.

The morning of my parents' departure, my father and I were up before anyone else as usual. We were reminiscing about the last few weeks spent together. We like to talk food while preparing meals. Surprise, surprise! When we were kids, my father taught us how to crack and juice a coconut, introduced us to the wonders of papaya simply sprinkled with lime juice, cooked the most fabulous Osso Bucco or rice pilaf. I guess he will be my other guest blogger when they come back!

This past Sunday morning, the conversation fell on the wonderful meal my dear friend Bina prepared the last time we visited her and her family. After taking me to the Indian market so I could stock up on my usual and new favorites, she also sent me home with a whopping big can of Alfonso mango puree. We were happily surprised to find out that it was the same kind we would scout at the exotic market when I was a kid. We kept dipping our spoons in the can while getting breakfast ready. I poured some of the puree in 4 glasses for everybody to have a taste and proceeded to make breakfast.

We decided to send them off with a hearty good old American breakfast and I decided to use the last bit of buttermilk I had to make pancakes. I went ahead and whisked buttermilk, vanilla bean seeds, sugar. I am not sure what exactly went array after that or when it did. Pressing needs of sleepy puppies, checking and re-checking and nothing had been left out of the suitcases, phone calls to and from relatives and friends,... I stood over the stove, poured some batter in the pan and turned around. Two minutes later, I heard "Aren't pancakes similar to crepes?" ...Hmmm...Yes they could be instead of the gunky burnt mess that was in the frying pan. I had forgotten the eggs and flour.

"Oh dear...I am losing my mind!"...I looked at my parents and pulled out the croissants and toasts. Not much time left to fix anything, finally get in the shower and leave for the airport. I could feel my dad travelling nerves getting sharper by the minute but I hated to waste a vanilla bean anything. Panna Cottas quickly came to mind. I bloomed some gelatin in water, froze everybody's glass of pureed mango and heated up some cream and the vanilla infused buttermilk. Why freeze the fruit? I wanted clean layers for the fruit and panna cotta and once frozen you can easily pour your cream base without it falling straight to the bottom of the puree because of its heavier weight. It also quickens the setting process of the panna cottas but alas it was high time we left for the airport.

So here we are now, parents sound and safe in France and us with two extra Panna Cottas. I served them with little Swiss meringue cookies (same as in Floating Island but piped and baked on a sheetpan) and chopped pistachios. They are so good I wish I could share with you!

Note: I am aware of the pistachio recall here in the States and I am keeping up with the grower involved. Mine were from another farm but please check your stashes and sources.

Mango And Vanilla Bean Buttermilk Panna Cottas:

Serves 4

Kitchen Note: for the recipe I used one cup (250ml) of canned mango puree which I know is not available everywhere. According to the National Mango Board, you would need 2 medium sized mango to obtain one cup of puree. You can substitute with any soft fruit reduced to a puree like apricot, peach, pear, etc...

Divide the mango puree evenly among 4 glasses or ramekins.Place the water in a small ramekin and sprinkle the gelatin over it. Let it bloom while you prepare the cream.On a flat surface, cut the vanilla bean in half lengthwise without cutting all the way through. With a pairing knife, scrape the seeds from the pods. Set aside.In a medium saucepan, heat the heavy cream with the sugar and vanilla bean seeds until the cream is just about to boil, stirring occasionally to make sure the sugar dissolves completely. Remove from the heat and stir in the gelatin until it is completely melted. Let cool for about 10 minutes and add the buttermilk. Let cool to room temperature. You can speed up the process by placing your saucepan over a bowl filled with ice but keep and eye on it as it will thicken faster. Once the cream is cooled, slowly pour it over the frozen fruit and let set in the fridge, at least two hours, preferably overnight.Serve with chopped pistachios and meringue cookies if desired.

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comments:

Wow, they look so good! The mango season is slowly beginning here in India and pretty soon the markets will be flooded with dozens of varieties. I learn all the names each year and then forget them as the season ends....only to re-learn them again the next year. I'll try your amazing recipe next month when the mangoes are best!

Hello, Night Owl :) What a nice surprise to read your post as I take a break from processing kitchen photos. I'm sleepy, but the sight of your beautiful panna cottas is like sunshine in the morning. I'm sorry that your parents have left, but I do hope that you all enjoyed one another's company. That is what is important. Save the recipe for the next time you see them. The puppies must be sad to have two less sets of hands to pamper them. xxoo

I feel the same when my parents visit and leaving...and I always wished I had more time to make this and that for them to try. But I'm glad your folks are safely home.The Panna Cottas looks great. And I have a can of Mango puree in the pantry, and happened so to buy some fresh mangoes earlier today!! :) Just hope I have some time to make it. Anyway, just a note to everyone, there has been a recall by Setton Pistachio of Terra Bella , Inc. --- just saw it on the news.http://www.foxbusiness.com/story/setton-pistachio-terra-bella-announces-nationwide-recall-pistachios-possible/Like always, thanks for sharing your recipes.

I know you must miss your parents already. It sounded like such a great visit. And your dad sounds delightful--I love that the two of your talk food. And what a fabulous mishap!! These little panne cottas look fabulous. What delicate and gorgeous treats.

I've always believed the best culinary creations are borne out of accidents! How delicious and creamy these look Helen. Thanks for the tips regarding layering them...might have to try and dive them a Greek touch!

Poor Tartelette ...get well soon. but this is such a lovely dessert...I absolutely love mangoes in any shape or form. glad your parents are safely back in France...i'm sure you are already missing them a lot!

My eyes were delighted when I saw "mango" in the title of your post. I absolutely adore everything mango-y. I used Alphonso mango all the time! it is so intense and very orange color. Thank you for sharing, it's always a great pleasure to read your blog everyday and I hope you feel better soon :)

I have a package of Goya Mango Puree in the freezer I got at the completely normal supermarket--not a Puerto Rican market or specialty store. I think it cost about $1.25 and since it's a national brand, you should be able to find it somewhere near you in the USA. Admittedly it's not very thick, I used one making a mango creme brulee. Might want to reduce it first.

Caprice: I think there is a slight misunderstanding. I was not pushing readers to find this particular kin of mango puree. It was a gift from a friend and I wanted to put it to good use. Fresh mango or regular grocery store puree work just as good in the recipe. Alfonso mangoes are just particularly orange and flavorful.

Helen I bet it was hard to say good bye to your parents today. I got a little misty eye reading how your dad taught you how to crack and juice a coconut. This is one of my many fond memories growing up with my dad. With spring around the corner I am missing him so... Thanks for the sweet memories. xoxo

So I am not the only one who eats when I am sick (headcold that is). I thought it was just me.

It just so happens that I have some mango puree in the freezer. I think this needs to come to my house. I must try it. I have been wanting to make panna cotta for forever. Thank you for the great idea. That was good sharing!

these look so good...i have had those days (so, so many), but luckily for you (and B!) your mishap turned to good fortune! i've been eating fresh mangos all week, they have been cropping up at the store and i cannot resist. lovely!

Pistachio recall??!!What are those about?? They were bad or contain toxin of sorts?

I was surprised that your father taught you to eat a papaya drizzled with lime juice, but only because that's the way we eat it in the tropics too!! Well I thought only we knew about that little secret...And I didn't even know how to crack and juice a coconut and I'm from Indonesia!!

Love the idea of freezing the puree and the glass first before putting in the pannacotta! It's one I'm going to archive in my brains for future reference.

We have been eating alphonsos everyday since the past few weeks, and my kids just won't allow me to use in tarts or custards or even ice creams!! I will try these when my parents come here next week - they are a little finicky about cream and things, but I guess they will like these!

Why does good time pass just fly?? I know how the first two days must have felt when your parents went - you feel like a little home alone kid for sometime!!